Chicken Malai Handi – Creamy & Spicy
Recipe Summary
- This recipe features a rich and creamy chicken curry, cooked with yogurt, cream, and a blend of aromatic spices. It's a flavorful dish, perfect for special occasions, and is typically garnished with fresh green chilies and julienned ginger.
All Ingredients - For Roasting and Crushing
- Coriander seeds 1 tablespoon
- Cumin seeds 1 tablespoon
All Ingredients - Main Ingredients
- Oil 3/4 cup
- Chicken 1 kg
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green chilies (whole) 4
- Yogurt (beaten) 200 grams
- Red chili flakes 1 teaspoon
- Black pepper powder 1 teaspoon
- All spice powder 1 teaspoon
- Salt 1 teaspoon
- Cream 1/2 cup
- Coriander leaves (chopped) 1/2 bunch
All Ingredients - For Garnish
- Green chilies (sliced) As needed
- Ginger (julienned) As needed
Tools You'll Need
- Pan
- Kadai
- Wok
- Mortar & pestle
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Roast Spices
In a pan, add 1 tablespoon of coriander seeds and 1 tablespoon of cumin seeds. Roast them on medium heat until they become fragrant, about .
Step 2: Crush Spices
Transfer the roasted coriander and cumin seeds to a mortar and pestle (or a grinder) and coarsely crush them. Set aside.
Step 3: Brown Chicken
In a kadhai or wok, heat 3/4 cup of oil. Add 1 kg of chicken pieces.
Step 4: Add Aromatics
Add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste to the chicken.
Step 5: Cook Chicken
Cook the chicken on high flame, stirring continuously, until its color changes from pink to white/pale, approximately .
Step 6: Add Green Chilies and Reduce Liquid
Add 4 whole green chilies to the chicken. Continue cooking on high flame until the chicken's natural water dries up, about . The liquid should be significantly reduced.
Step 7: Add Yogurt and Spices
Add 200 grams of beaten yogurt, 1 teaspoon of red chili flakes, 1 teaspoon of black pepper powder, 1 teaspoon of all spice powder, the roasted and crushed cumin-coriander mixture, and 1 teaspoon of salt to the chicken.
Step 8: Bhunao (Fry) the Masala
Mix all ingredients well. Cook uncovered on medium flame, stirring occasionally, until the oil separates from the masala and the gravy thickens. This will take about .
Step 9: Add Cream
Turn off the flame. Add 1/2 cup of cream to the chicken mixture.
Step 10: Add Fresh Coriander
Add 1/2 bunch of chopped coriander leaves. Mix gently to combine the cream and coriander with the chicken.
Step 11: Simmer for Final Finish
Turn the flame back on to low-medium. Cook uncovered for another until the oil once again separates and the gravy achieves a creamy consistency.
Step 12: Garnish and Serve
Garnish the Chicken Malai Handi with sliced green chilies and julienned ginger. Serve hot with naan or rice.
Pro Tips
• Serve hot with naan for the best experience.
• Ensure the spices are roasted until fragrant before crushing for maximum flavor.
Recipe Variations
• For a spicier version, increase the amount of green chilies or red chili flakes.
• Add a pinch of fenugreek leaves (kasuri methi) for an added aromatic touch.
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